Description
Rich and gooey chocolate cupcakes with a molten raspberry center, perfect for a decadent dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 12 tsp raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk, mixing until just combined.
- Fill cupcake liners halfway with batter. Add 1 tsp raspberry jam to each, then cover with more batter.
- Bake for 18-20 minutes. Let cool slightly before serving. Dust with powdered sugar if desired.
Notes
- Do not overbake to maintain the molten center.
- Substitute strawberry jam if raspberry is unavailable.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: raspberry chocolate lava cupcakes, easy dessert, chocolate cupcakes, molten cupcakes